Chicken Vindaloo - 2

Recipe Ingredients

2 teaspoons	10ml	Cumin seeds - whole
1 teaspoon	5ml	Peppercorns - black
1 teaspoon	5ml	Cardamom seeds
		Cinnamon - three inch stick
1 1/2 teaspoons	7.5ml	Whole black mustard seeds
1 teaspoon	5ml	Whole fenugreek seeds
5 tablespoons	75ml	White wine vinegar
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Cayenne pepper
1 teaspoon	5ml	Brown sugar - light
10 tablespoons	150ml	Vegetable oil
2 tablespoons	30ml	Yellow onions - peeled, cut in half (large) rings
6 tablespoons	90ml	Water
		Ginger - fresh, peeled, 1 inch cube, coarsely chopped
10		Garlic cloves - , coarsely chopped
1 tablespoon	15ml	Coriander seeds - ground
1/2 teaspoon	2.5ml	Turmeric - ground
2 lbs	908g / 32oz	Chicken breast - no skin, no bone cut in bite-sized pieces
8 oz	227g	Tomato sauce
1/2 lb	227g / 8oz	New potatoes
		- peeled and quartered

Recipe Instructions

Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a spice grinder. In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside. Heat oil in large saucepan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. Remove onions with a slotted spoon and put them in a blender. Turn off the heat, but do not discard the oil.

Add about 3 tablespoons water (or more if necessary) to the onions and blend until you have a smooth paste. Add this onion paste to the spices in the bowl. This mixture is the vindaloo paste. Put the ginger and garlic in a blender. Add about 3 tablespoons water and blend until you have a smooth paste. Heat the remaining oil in the saucepan over medium heat. When hot, add the ginger, garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir a few seconds.

Add the chicken, a little at a time, and brown lightly. Add the vindaloo paste, tomato sauce and potatoes to the chicken in the saucepan. Stir and bring to a slight boil. Cover the saucepan, reduce heat to low and simmer for about an hour, or until potatoes are tender. Serve over rice.

Source:
The James Whitcomb Riley Cookbook

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